Another soup recipe from my big brown envelope for your fanatabulously awesome weekend ahead.
This one is called Mexican Chicken soup. Here’s what you’ll need and how to make it:
2 or 3 grilled chicken breasts, cubed. You can also use the pre-grilled fajita chicken from the freezer case or you can use baked chicken, whatever works for you. A lot of times I’ll use left over baked chicken.
1 onion, diced – I like the Mayan Sweets
1 poblano pepper, grilled, steamed and diced
2 T of butter + 1T of olive oil
1 clove of garlic (garlic powder works fine too)
1 package of fresh sliced mushrooms, cleaned
1 can of corn, drained
½ quart of chicken broth
½ quart of water, more or less
1 16-oz. block of Velveeta, cubed
3 tablespoons of corn starch mixed with 1 cup of warm water
¼ tsp of cumin + ¼ tsp of chili powder
If you have a grill and it’s no trouble to fire it up, then grill two or three chicken breasts, one onion and a poblano pepper. When the skin on the poblano is good and black, put it in a zip lock bag, seal it up and let it steam for about 20 minutes. Then peel away the charred skin, remove the seeds with a knife and dice.
If you don’t want to mess with grilling and steaming a poblano pepper, a can of green chilis and a drop or two of liquid smoke is a nice substitute, but I don’t think you can beat the smokey flavor of a grilled poblano – worth the trouble in my opinion.
If you are like me and don’t want to mess with the grill, then in a large pan, sauté the onion and mushrooms and garlic in the butter and olive oil until the onions are brown and carmel-y.
Add the chopped chicken, diced peppers, corn and the chicken broth and heat to a simmer.
Add the Velveeta, but do not let it come to a boil or bad things will happen to your soup, your pan and the ambience of your house.
When the cheese has melted, mix the cornstarch in with the 1 cup of warm water and add to the soup to thicken, stirring frequently.
Add as much of the ½ quart of water to get the consistency that you want.
Season with cumin and chili powder and maybe a little salt or whatever else suits you.
There is a lot of room for variation/substitution with this soup. If you aren’t opposed to beer, a half a can would probably add a nice flavor as would a 1/2 cup or so of cooking sherry.
I would serve this with a pan-grilled focaccia bread. You can get a loaf of focaccia bread for about $1.50 at the grocery store in the bakery department. I slice it in half horizontally, slather the inside with butter and garlic powder and then put it face down in a hot pan until good and brown.
Have a yummy weekend y’all!